1. Prepare the potatoes: 
Wash the potatoes thoroughly and cut them into even wedges. In a bowl, toss with paprika powder, garlic powder, salt, and cornstarch until evenly coated. 

2. Bake the wedges: 
Spread the seasoned potato wedges on a baking sheet lined with baking paper and roast at 200 °C (convection) for about 20–25 minutes until crispy. Alternatively, prepare them in an air fryer. 

3. Mix the vegan mayonnaise: 
Blend silken tofu with mustard, lemon juice, a pinch of salt in a tall container until smooth and creamy.

4. Serve: 
Plate the hot, crispy potato wedges alongside the homemade vegan mayonnaise. These wedges pair exceptionally well with a crisp green salad topped with bell pepper, vegan feta, and a light oil-and-vinegar dressing. 

Nutritional Information (approx. per serving)

• 340 kcal Calories
• 11 g Protein
• 2 g Fat
• 68 g Carbohydrates